Whipped Feta withe fresh herbs
I wish I could explain to you how delicious this Whipped Feta Dip or spread is. Creamy, salty, full of fresh herbs – it is amazing. I made it last week to accompany our Book Club Red Bread, and decided it was so good that it deserved a post all of its own. It’s own moment of glory. And let’s face it, it will just be easier to find in the future!
On Sunday we had a gathering of parents from Mr L’s school, and it seemed like the perfect opportunity to give it another try and tweak the recipe. At the end of the drinks, I found a man using his finger to scrape the last of the Whipped Feta Dip out of the bowl, so I’d say it was a hit! There will be a future post about what I put together to give you some ideas if you are hosting a party of between 20 and 30 people. It was mostly do-ahead, and we had PLENTY of food.
So to the whipped Feta Dip. If you have a food processor, this dip is easy as. Crumble your feta into the bowl of a food processor and add some cream cheese:
The first time I made this, I used Danish Feta but found it to be VERY salty. This time I used a combination of Dodani and Danish which I thought was better. Use whatever you Feta flavour you prefer. Now pop in the lemon zest, juice of 1/2 lemon, a roughly chopped garlic clove and the herbs. I used parsley and basil. Last week, when I was using this as a spread on flavoured bread, I used 1 tablespoon of herbs. This week I wanted a more herby punch, so increased to 2 tablespoons:
Whiz together and then slowly add the olive oil. I use Extra Virgin for the lighter cleaner taste – be mindful that the flavour will come through. Stand back and watch that beautiful colour emerge:
Taste for seasoning. I added in some pepper and just a squirt more lemon juice. If your mixture is still dry, add some more oil to reach the desired consistency. Place in your serving bowl, cover and refrigerate until serving with a drizzle of oil and a sprig of herbage.
- 150-200g feta cheese
- 50 g cream cheese
- 1-2 tbs parsley
- 1-2 tbs basil
- 1 clove garlic, roughly chopped
- zest of one lemon
- juice of ½ lemon
- ¼ cup extra virgin olive oil
- Place the crumbled feta and cream cheese in the small bowl of a food processor and whiz until combined. Add the zest and juice, the pepper, herbs and garlic and process. Slowly add in the olive oil, processing until smooth consistency. Taste and adjust seasoning